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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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  • Review l 2022-09-30

    Development of AI-Based Healthcare System of Precision Nutrition for Health (PNH)

    Myoungsook Lee , Sang Duk Yoon , Jieun Shin , Jihyun Kim, and Sang Hoon Lee

    The AI-based precision nutrition for health (PNH) or personalized nutrition for health (PNH) system as healthcare platform business is expanding due to the paradigm shift from disease treatment to prevention along with the development of related technology, big data and artificial intelligence (AI). In the Covid-19 era, we have learned that AI-based healthcare system is considered the first defensive line for population. The healthcare platform has good chance of success since its service is highly related to the national health promotion to prevent disease. However, to establish successful platform, we need more government support in such areas as a control tower for the database (DB) sharing and verification, investment on research infrastructure to build the clinical data for Koreans, and training for multidisciplinary experts. This review is the first report to emphasize the necessity of the AI-based PNH as healthcare platform. We suggest the future direction or research guidelines of healthcare platform development by considering merits and demerits of current healthcare systems in developed countries and proposing ways to improve them. Also, we prepare the future promising technology against fierce competition to build a DB sharing mechanism and to develop related contents and technologies.Key words :

  • Article l 2022-08-31

    Evaluation of the Fermentation Characteristics and Functionality of Kombucha for Commercialization

    Jeongeun Lee , Jeonghun Cho , Junghun Kim , Hye Jin Choi , Daseul Lee , Jong Nam Kim , Younghoon Kim , and Sangdon Ryu

    Kombucha is a fermented beverage that is made up of green tea and a symbiotic culture of bacteria and yeast (SCOBY). Kombucha is well known for its high anti-oxidant activity, digestibility, and for its ability to prevent obesity. Our study used sugar as the primary substrate, and also used 5 secondary substrates (blueberry, pomegranate, zamboa, dried ginseng, omija) for secondary fermentation. We defined the microbiota in the SCOBY and measured the concentrations of many kinds of sugar, acids, and ethanol. Also, the antioxidant activity was measured by a DPPH assay, and the anti-inflammatory ability was measured by nitric oxide (NO) assay. The SCOBY identification process revealed the presence of Acetobacter spp., and yeasts such as Dekkera bruxellensis, Schizosaccharomyces pombe, and Bruxellensis spp. The pH level was between 2~4 after the first fermentation, and the high performance liquid chromatography analysis showed that the sucrose level decreased while the acetic acid level increased, which is presumed to be related to the fermentation process. The blueberry or dried ginseng- based secondary fermented kombucha showed a higher concentration of acetic acid than the other samples of secondary fermented kombucha. The results of the DPPH assay showed that sugar-primary fermented kombucha and sugar-dried ginseng kombucha had the highest antioxidant activity. In the NO assay, kombucha using zamboa and dried ginseng showed the best anti-inflammatory activity. Thus, this study confirmed the physiological characteristics of kombucha and its antioxidant and anti-inflammatory effects depending on the type of substrate added during the production and secondary fermentation.Key words :

  • Article l 2022-07-31

    Effect of Eurycoma longifolia Extract on Testosterone Synthesis in TM3 Leydig Cells under Oxidative Stress

    Jae In Jung , Sangwon Eun , Jae Kyoung Lee , Young Ha Seo , Mun Hyoung Bae , Ryong Kim , and Eun Ji Kim

    Animal and human studies have suggested that Eurycoma longifolia extract (ELE) ameliorates andropause symptoms by increasing testosterone levels. However, the mechanisms responsible for this effect have yet to be elucidated. We examined the effects of ELE on testosterone levels and the expressions of steroidogenic enzymes in TM3 Leydig cells under H2O2-induced oxidative stress. When cells were treated with 50 μM H2O2, testosterone levels and the expressions of steroidogenic acute regulatory protein (StAR) (involved in cholesterol transport) and 3β-hydroxysteroid dehydrogenase (3β-HSD) and 17-α-hydroxylase (CYP17A1) (involved in testosterone synthesis) were significantly decreased. On the other hand, the expressions of 5α-reductase and aromatase, which convert testosterone to dihydrotestosterone and estradiol, respectively, were increased. In addition, ELE significantly increased testosterone levels and the expressions of StAR, 3β-HSD, and CYP17A1, but decreased 5α-reductase and aromatase expressions in TM3 cells exposed to H2O2-induced oxidative stress. These results indicate that ELE protects against oxidative stress-induced testosterone reduction by increasing cholesterol transport and testosterone synthesis and decreasing testosterone conversion. These observations suggest ELE might be used to alleviate the symptoms of andropause caused by low testosterone levels.Key words :

  • Article l 2022-07-31

    Synergistic Protective Effect of Agastache rugosa and Centella asiatica against UVB-Induced Damage in Human Skin Fibroblasts

    Minha Kim , Seungjun Lee, Huijin Heo, Jong-Wook Chung, Jeehye Sung, Heon Sang Jeong, and Junsoo Lee

    Ultraviolet B (UVB) irradiation is a major cause of the photoaging of human skin. Centella asiatica (CA) has been used as an effective anti-photoaging agent, mainly because it increases type Ⅰ collagen levels. On the other hand Agastache rugosa (AR) is a source of bioactive compounds that protect human skin fibroblasts against UVB irradiation by restoring the antioxidant defense. In this study, we investigated the synergistic protective effects of CA and AR in combination (CA-AR) against UVB-induced damage in human skin fibroblasts (Hs68 cells). Cell viabilities and protective effects were examined using an MTT assay with or without UVB irradiation (30 mJ/cm2). CA, AR, and CA-AR did not have a cytotoxic effect. The synergistic effects of CA and AR were analyzed using combination indices (CI) and isobologram models, and the optimal CA to AR ratio was 3:7. CA, AR, and CA-AR 3:7 increased cell viability by 87%, 80%, and 98%, respectively in UVB irradiated Hs68 cells, and at this ratio. CA-AR 3:7 had CI values ranging from 0.03 to 0.41 and was 71∼97% more effective than CA or AR alone against UVB-induced photoaging. These results suggest that the CA-AR combination has potential use in functional foods and cosmeceutical preparations.Key words :

  • Article l 2022-07-31

    Antioxidant and Hepatoprotective Effects of Different Varieties of Sesame (Sesamum indicum L.) with Variation in Lignan Content

    Min Young Kim , Sungup Kim, Jung In Kim, Eunyoung Oh, Sang Woo Kim, Jeongeun Lee, Eunsoo Lee, and Myoung Hee Lee

    This study was performed to investigate the distribution of the functional compounds in different varieties of sesame (cv. Daheuk, cv. Goenbaek, cv. Milyang 74) during processing, as well as their antioxidant and hepatoprotective effects. The total polyphenol and flavonoid content ranged from 0.37∼2.79 mg gallic acid equivalent/g and 0.03∼1.13 mg catechin equivalent/g in different varieties of sesame, roasted sesame, sesame oil, and sesame meal. The major lignans were identified as sesamin, sesamolin, sesaminol, sesaminol diglucoside, and sesaminol triglucoside. The highest total lignan content (10.87∼19.44 mg/g) and ABTS radical scavenging activity (1.76∼5.14 mg Trolox equivalent/g) were observed in the Milyang 74 cultivar regardless of processing. Furthermore, extracts of Milyang 74 effectively improved cell viability and inhibited reactive oxygen species generation in oxidative stress-induced HepG2 cells. These results suggest that the Milyang 74 cultivar could effectively mediate physiological activity. The study provides valuable information for the use of sesame as a functional food material.Key words :

  • The quality characteristics, physiologically bioactive substance content, and antioxidant activity of different color cherry tomatoes (red, orange, yellow, and green) were measured. The moisture, crude protein, and crude fat contents of cherry tomatoes obtained were in the range 92.38∼93.34%, 0.14∼0.16%, and 0.04∼0.06%, respectively, with no difference observed according to color. Sugar content was the highest for red tomatoes (7.50 Brix) and the lowest for green tomatoes (5.80 Brix). The green tomato had the lowest pH of 4.14 and the highest acidity (0.42). Brightness (L*) was the highest in yellow tomatoes and lowest in red tomatoes. The highest values for redness and yellowness were obtained for red and yellow tomatoes, respectively. The tomato color had no effect on the total polyphenol content, but was relatively high in yellow tomato (344.19 μg GAE/g). The total flavonoid content of cherry tomatoes ranged between 62.37∼100.49 μg QE/g and showed the highest value (100.49 μg) in yellow cherry tomatoes. Lycopene was the highest in red tomatoes, and β-carotene was the highest in orange tomatoes. DPPH and ABTS radical scavenging activities were 77.39∼78.07% and 64.08∼65.24%, respectively, showing no significant difference between the colors. Taken together, the above results show that contents of flavonoids and carotenoids differed in cherry tomatoes depending on the color, but the overall antioxidant activity was high, irrespective of color.Key words :

  • Article l 2023-05-31

    Anti-Osteoarthritis Effect of Enriched Boswellia serrata Gum Resin Extract in SW1353 Chondrocytes

    Jae In Jung , Hyun Sook Lee , Ryong Kim , and Eun Ji Kim

    Boswellia serrata (BS) is widely employed for the treatment of several diseases such as arthritis, rhinitis, asthma, and several cancers. The present study investigates the anti-osteoarthritis activity and the underlying mechanism of the ethanol extract of BS gum resin (FJH-UBS) enriched with keto-β-boswellic acid and 3-O-acetyl-11-keto-β-boswellic acid compared to the conventional BS extract by the additional process of oil removal with hexane. An in vitro osteoarthritis-like model was established using interleukin (IL)-1β-stimulated human SW1353 chondrocytes. The SW1353 cells were stimulated with IL-1β (10 ng/mL) and treated with FJH-UBS (0∼20 μg/mL) for 24 h. FJH-UBS reversed the IL-1β-induced increase in the protein and mRNA expressions of nitric oxide/inducible nitric oxide synthase, prostaglandin E2/cyclooxygenase, IL-6, tumor necrosis factor-α, matrix metalloproteinase (MMP)-1, MMP-3, and MMP-13, and reversed the IL-1β-induced downregulation of aggrecan and type II collagen. In addition, FJH-UBS reversed the IL-1β-induced increases in p65 nuclear factor-κB (NF-κB), inhibitor-κ-Bα, and the mitogen-activated protein kinase (MAPK) family (extracellular signaling-regulated kinase, p38, c-jun-N-terminal-kinase) phosphorylation, suggesting an anti-inflammatory activity mediated by blocking these key signaling transduction pathways. These results indicate that FJH-UBS is a potential therapeutic agent for osteoarthritis, exerting its effect via inhibition of the IL-1β-induced inflammation and inhibiting extracellular matrix degradation by suppressing the NF-κB and MAPK pathways.Key words :

  • The recent environmental sustainability trends and the relatively high percentage of humans with allergies to eggs have given an impetus to efforts to find plant-based alternatives. In this study, chickpea aqueous solution (CAS) was used as a plant-based foaming agent. The solid content of the CAS was 15%. Macarons were prepared by varying the amount of CAS used as a replacement for egg whites. The term ‘Egg’ was used for macarons made with only egg whites, ‘CAS100’ described macarons made by replacing 100% of the egg whites with CAS, and ‘CAS95’ was the name given to macarons made by 95% of CAS100 amount. The correlation between the physical properties of the macarons and the macarons made with various amounts of CAS was analyzed using principal component analysis (PCA) on Python. The correlations between the intensity of the sensory characteristics and the overall preference were displayed as a boxplot graph using Python. CAS95 was most similar to Egg in terms of the appearance of the macarons. In physical properties, the product with the most similar characteristics to Egg was CAS95. In the PCA, Egg and CAS95 mainly belong to the third quadrant and had similar characteristics. The overall acceptance in the sensory evaluation also indicated that CAS100 and CAS95 could replace Egg. In conclusion, the chickpea aqueous solution could be used as a replacement for egg whites to produce macarons. Further, it appears preferable to manufacture by 95% (CAS95) of the egg white amount with the chickpea aqueous solution.Key words :

  • Article l 2022-08-31

    Anti-Amnesic Effect of Curcumin Spray Dry Powders on Scopolamine-Induced Mouse Memory Impairment

    Dae-Won Kim , Jae Jun Choung, Chang Ho Shin, Yun Seok Chun, Jong Kyu Kim, Nam Kyu Yun, Han Ju Lee, Sae Kwang Ku , and Bo Seung Seo

    We report that curcumin spray powder (CM-SD) alleviated scopolamine-induced memory impairment by suppressing scopolamine-induced ACh levels and upregulating hippocampal ChAT and memory susceptibility genes, including, BDNF, PI3K, Akt, ERK1/2, CREB, and CaMK IV in C57BL/6 mice. Previous studies have reported that scopolamine treatment in C57BL/6 mice significantly decreased step-through latency in the passive avoidance task test, hippocampus ACh contents, ChAT mRNA expression, and the expressions of memory susceptibility genes. In the present study, scopolamine treatment increased escape latency times in the Morris water maze test, the activity of hippocampal AChE in C57BL/6 mice, and disrupted the cerebral cortex anti-oxidant defense system. However, CM-SD, treatment dose-dependently reduced these effects in our scopolamine-induced C57BL/6 mouse model of amnesia. Our findings indicate CM-SD is a potential medicinal food ingredient that might ameliorate various types of memory impairment.Key words :

  • The objective of this study was to investigate the effects of isolated rice protein addition on the physicochemical characteristics of a meat analog. Raw material ratios were isolated rice protein: isolated soy protein (0:50, 5:45, 10:40, 15:35) with comprising wheat gluten (40%) and corn starch (10%). Extrusion conditions maintained were barrel temperature 140°C, screw speed 250 rpm, feed rate 100 g/min, and moisture content 40%. The integrity index, degree of texturization, and chewiness of the meat analog were observed to increase with increasing isolated rice protein content (up to 10%). Moreover, the water holding capacity, springiness, and cohesiveness were decreased with an increaseing the isolated rice content (up to 10%). In conclusion, we determined that adding 5~10% isolated rice protein helps improve the texture properties, but 15% isolated rice protein decreases the formation of fibrous structures.Key words :

  • Article l 2022-08-31

    Optimization of Spray Drying Conditions for Immature Citrus unshiu Concentrates Using Response Surface Methodology

    Hye-Yoon Yi , Jae-Wan Park , Seok-Kyu Yu , Dong-Shin Kim , and Ji-Yeon Chun

    Immature Citrus unshiu contains large amounts of various physiologically active substances compared to mature Citrus unshiu. They are also known to exert various biological effects such as antioxidant, anti-inflammatory, and anti-obesity. However, the active ingredients that express functionality generally have disadvantages under external environments such as light, heat, and pH. Therefore, we conducted microencapsulation using a spray drying technology to protect the active ingredients of immature Citrus unshiu concentrate (ICUC). We further strived to establish optimal processing conditions using the Box-Behnken design method of response surface methodology (RSM). In order to develop the optimized immature Citrus unshiu powder using RSM, the inlet temperature (X1), aspirator power (X2), and maltodextrin concentration (X3) were set as independent variables, and quality characteristics such as dry yield (Y1), water content (Y2), water activity (Y3), total phenolic content (Y4), and particle size (Y5) were set as dependent variables. The P values of the Y1, Y4, and Y5 models were all less than 0.0001, and the determination coefficient (R2) was 0.9541, 0.9767, and 0.9799, respectively, confirming the model’s suitability and reliability. The maximum value of dry yield (15.75%) and minimum value of water activity (0.079) and particle size (346.44 nm) were obtained under the optimal conditions of inlet temperature 200°C, aspirator power 99.75%, and maltodextrin concentration 20%. In conclusion, we believe that this study will help establish optimal spray drying conditions for microencapsulation of ICUC and other fruit and vegetable extracts.Key words :

  • Article l 2022-07-31

    Quality Characteristics of Collagen Stick Jelly Made Using Korean Plums

    Samuel Park , Yeji Kwon , Teawan Kim, Seung Hwan Lee, Ik-Jo Chun , Young-Eun Cho , and Jeehye Sung

    Plums contain a large amount of biologically active compounds such as flavonoids and anthocyanins, which display high potential as a resource for the development of functional foods. Collagen stick jelly supplemented with various fruit concentrates has recently been developed due to the beneficial effects of collagen on skin aging and joint health and its antioxidant effects. This study examined the physicochemical, sensory qualities, and antioxidant activity of collagen stick jelly made with plums grown in Uiseong. Plum collagen jelly was divided into four groups including plum concentrate containing stevia with purified water (WC0), plum concentrate with purified water (WC1), plum concentrate containing stevia with plum juice (JC0), and plum concentrate with plum juice (JC1). The results showed that JC had a higher L* (nominal) value and b* (yellow degree) value than other jellies. The total sugar content of WC was higher than that of JC, which may have been influenced by the addition of plum concentrate. JC, with the addition of plum concentrate, showed higher polyphenol and flavonoid contents as well as antioxidant potential, including radical scavenging activity and reducing power compared to the jellies supplemented with purified water. The sensory qualities of JC1 indicated that among all the jellies, it had the best taste, flavor, and overall likeability with high sweetness and a plum flavor. This study provides a perspective on use of Korean plums as a potential dietary supplement.Key words :

  • Periodontitis is a chronic inflammatory disease characterized by destruction of the tooth-supporting connective tissue and cementum, bone resorption, leukocyte infiltration, and periodontal pocket formation. This study examined the dose-dependent inhibitory potential of the synergic mixed formula Moringa oleifera Lam. (MF) and Eucommia ulmoides Oliver (EC) 2:1 (w/w) on experimental periodontitis diseased rats, as compared to concentrations administered as single agents. This study was undertaken to develop potent mixed medicinal foods for preventing or treating periodontal diseases. One day after ligation placements, four different doses of the MF-EC mixed formula, and MF and EC single compounds were orally administered, for 10 days. We observed a decrease in the number of buccal gingival total aerobic bacteria. Moreover, the anti-inflammatory and anti-oxidative effects (reduced gingival myeloperoxidase and inducible nitric oxide synthase activities, prostaglandin E2, interleukin-1β, tumor necrosis factor-α, and malondialdehyde levels, numbers of inflammatory cells infiltrated in gingival tissues, decreased matrix metalloproteinase contents, increased collagen fiber occupied regions in gingival tissues, and favorable inhibitory effects on experimental periodontitis diseases related alveolar bone losses), decreases in the alveolar bone loss scores, receptor activator of nuclear factor kappa-B ligand/osteoprotegerin mRNA expressions, osteoclast cell numbers and activations, increased osteoblast cell numbers and activities, and increased alveolar bone volumes, were demonstrated after oral administration of the four different doses of the MF-EC mixed formula. All effects showed a doe-dependent trend. Taken together, these results indicate that the MF-EC mixed formula is a promising new potent protective or mixed medicinal food for relieving periodontitis and related alveolar bone loss.Key words :

  • Article l 2022-08-31

    Immunostimulatory Effect of Rice Bran Fermented by Lentinus edodes Mycelia on Mouse Macrophages and Splenocytes

    Su Jin Kang , Hyi Young Yang, Sang-Jong Lee, Joong-Hark Kim, Sung-Joo Hwang, and Seong-Gil Hong

    Rice bran, a by-product of the rice dehulling process, contains bioactive polysaccharides which have immunomodulatory activity. We prepared fermented rice bran with Lentinus edodes mycelia [Erom’s fermented rice bran (EFR)] to extract the polysaccharides and improve the immune-enhancing properties. The objective of this study was to evaluate the in vitro and ex vivo immunostimulatory effects of EFR on mouse macrophages and splenocytes. We investigated the effects of EFR on the production of nitric oxide (NO) and cytokines using the Griess assay and enzyme linked immunosorbent assay (ELISA), while the expression of inducible nitric oxide (iNOS) and cytokines in RAW264.7 cells was measured using reverse transcription-polymerase chain reaction (RT-PCR), Additionally, peritoneal macrophages and splenocytes were isolated from C57/BL6 mice. The macrophage lysosomal enzyme activity and splenocyte proliferation were determined using a lysosomal acid phosphatase assay and 3-(4,5-dimethylthiazol-2-yl)- 5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) assay, respectively. In vitro studies showed that EFR significantly increased the production of NO and cytokines [interleukin (IL)-6, IL-1β, IL-10, and tumor necrosis factor-α], and up-regulated the mRNA expression of iNOS and cytokines in RAW264.7 cells. Ex vivo studies revealed that EFR increased splenocyte proliferation and lysosomal enzyme activity of peritoneal macrophages. These findings indicate that EFR could enhance immunity by inducing macrophage activation and splenocyte proliferation. Therefore, EFR has potential as a source material for functional foods that boost the immune system.Key words :

  • Article l 2022-11-30

    Antiobesity Effect of Dead Lactobacillus plantarum nF1 on High-Fat Diet-Induced C57BL/6 Mice

    Xuemei Lee , Geun-Hye Hong , So-Young Lee , Hyun Chul Noh, and Kun-Young Park

    The anti-obesity effects of dead Lactobacillus plantarum nF1 (nLp), live Lactobacillus plantarum pF1 (pLp), or live Lactobacillus plantarum PNU (PNU) were studied on C57BL/6 mice fed a 45% high-fat diet. The body, liver, and epididymal fat weights of mice fed nLp were significantly lower than those of mice in the pLp, PNU, or control groups (P<0.05). Serum triglyceride, total cholesterol, glucose, and insulin levels were significantly lower in the nLp, pLp, or PNU groups than in control, and these levels were significantly lower in the nLp group than in the pLp and PNU groups (P<0.05). On the other hand, adiponectin and HDL-cholesterol levels were significantly higher in the nLp group than in the pLp, PNU, and control groups. Histological observations indicated that nLp reduced fat accumulation in liver tissue. Furthermore, L. plantarum strains significantly reduced the mRNA expressions of SREBP-1c, increased the mRNA levels of PPAR-α, CPT-1, and ACO in liver tissues, and significantly increased the mRNA levels of PPAR-α, and CPT-1 in epididymal fat tissues. In particular, the mRNA expressions of PPAR-α and CPT-1 in liver and epididymal fat tissues were highest in the nLp group. These results suggest that nLp (dead L. plantarum) has a greater anti-obesity effect on high-fat diet-induced mice than the live strain (pLp) and a live L. plantarum PNU strain.Key words :

  • Note l 2022-12-31

    Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer

    Woonseo Baik , Yoojin Jeong , Sung-Soo Park , Eui-Cheol Shin , and Youngseung Lee

    This study was conducted to examine the mechanical and sensory textural properties of soy meat containing Gryllus bimaculatus powder (0∼9%) produced using a 3D food printer. The mechanical properties and sensory characteristics of the samples were evaluated by a texture analyzer and ten trained panelists, respectively. Most of the mechanical textural properties of the soy meat samples decreased as the amount of powder added increased. The results of the descriptive analysis showed that the control (without powder) was higher than the samples with the powder when assessed for most characteristics’ intensity, while the sample with the addition of 6% of the powder showed the highest initial hardness and springiness. Of all the samples in this study, the one with the addition of 6% of the powder showed values most similar to that of the control with respect to mechanical and sensory textural properties, thus exhibiting the best printability for 3D printing. The results of this study imply that appropriate ingredients such as gums or gelling agents that enhance the textural properties of soy meat containing Gryllus bimaculatus powder produced using a 3D food printer should be utilized, and their use should be optimized.Key words :

  • The purpose of this study was to measure the antioxidant activity and α-glucosidase inhibitory activity of red kale using three different extraction methods, namely reflux extraction (RE), ultrasonic extraction (USE), and stirrer extraction (SE). The yield of red kale with different extraction methods was as follows: RE (40.51%), USE (45.22%), and SE (38.56%). Among the methods, the extract obtained through the USE method showed the highest total polyphenol content (76.63 mg GAE/g), total flavonoid content (64.12 mg RE/g), and total anthocyanin content (787.07 mg/100 g). While analyzing The DPPH radical scavenging activity, ABTS+ radical scavenging activity, nitrite scavenging activity, and SOD activity were assessed as half-maximal inhibitory concentration (IC50). The values for the extract obtained through the USE method were 39.35 μg/mL, 86.12 μg/mL, 4,715.10 μg/mL, and 610.67 μg/mL respectively. The reducing power proportionally increased with concentration, and at a concentration of 100~1,000 μg/mL, the extract obtained through USE showed the highest absorbance of 0.09~1.05. The ORAC was measured at a concentration of 125~500 μg/mL and the USE extract showed the highest content at 130.22~419.48 μM TE/g. The α-glucosidase inhibitory activity as IC50 of the red kale extract for each method was as follows: RE (3,060.41 μg/mL), USE (2,772.03 μg/mL), and SE (2,835.47 μg/mL). Thus, the results of this study showed that red kale extracted by USE had the highest antioxidant and α-glucosidase inhibitory activities. Given its excellent physiological activity, it could, therefore, be used as a natural functional substance.Key words :

  • The present study aimed to delineate yearly trends in the daily consumption of seafood and investigate the socioeconomic factors influencing seafood consumption among elderly Koreans. Data from the 2009 to 2019 Korea National Health and Nutrition Examination Survey (KNHANES) was used, and a total of 12,171 subjects aged 65 years or older were included in this study. Seafood intake was assessed by a 24-hour dietary recall. Yearly trends of seafood or protein intake were analyzed via multiple regression analysis. The results showed that the consumption of seafood, including fish, shellfish, and seaweed increased during the past decade (PKey words :

  • Article l 2022-10-31

    Screening of Food-Derived Plant Extracts to Promote Proliferation of Hanwoo Satellite Cells

    In-sun Yu , Sang Yoon Choi, Jungseok Choi, Mina K. Kim, and Min Jung Kim

    Recently, cultured meat has been considered as an alternative food source. However, the commercialization of cultured meat essentially requires the development of serum-free or low-serum media that reduces production costs. This study aimed to discover a food-derived plant extract that can maintain cell proliferation in Hanwoo satellite cells (HWSC) subsequent to reducing the amount of fetal bovine serum (FBS) by half. Totally, 115 plants were extracted by ethanol and hot water. In the primary screening, compared with the control containing 20% FBS, the proliferation rate of HWSC was screened for 230 extracts treated in a medium containing 10% FBS for 6 days. Of the 230 extracts, four ethanol extracts and four hot water extracts showed proliferation rates similar to the control. In the secondary screening, these eight extracts were subjected to surface plasmon resonance to select the extracts that directly bind to MyoD and Pax7 proteins, which are involved in the proliferation of muscle satellite cells. Of these, Pyrus pyrifolia and Hordeum vulgare, were determined to bind directly to the MyoD and Pax7 proteins. The two extracts promoted HWSC proliferation in a dose-dependent manner (25∼200 μg/mL) and exerted no negative effects on differentiation. Finally, the proliferation efficacy results were classified according to the extracted plant parts and the extraction methods. Three plant parts (the fruiting body, root, and stem) and the ethanol extraction method showed good proliferative efficacy. The results of this study can be used as basic data for research on the production of culture media for cultured meat.Key words :

  • Article l 2022-07-31

    Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces

    Younghyeon Jang , Jinsoo Jeon , Sang Hoon Lee , Young Min Choi , and Myoung-Gun Choung

    Soybean is an important part of the Korean diet, and has been used as an ingredients in various dishes. However, there is limited information available on water-soluble vitamin B in fermented soybean foods, such as soybean paste, soy sauce, and red pepper paste. Therefore, this study performed quantitative analyses using high performance liquid chromatography (HPLC) to evaluate the thiamine, riboflavin, and niacin contents in Korean traditional soybean fermented foods. Also, it verified the HPLC analysis method through the review of linearity, sensitivity, selectivity, accuracy, and precision parameters. Afterward, distribution characteristics were evaluated by conducting principal component analysis (PCA) and box-and-whisker plots. As a result, the thiamine content in soybean paste, soy sauce, and red pepper paste was 1.837∼7.438, 0.124∼3.836, and 2.797∼5.785 mg/kg, respectively. The riboflavin content of soybean paste was 1.439∼2.118 mg/kg, soy sauce was 0.864∼1.400 mg/kg, and red pepper paste was 2.300∼3.314 mg/kg. The niacin content was in the range of 3.929∼11.479 mg/kg for soybean paste, 5.350∼12.360 mg/kg for soy sauce, and 16.088∼31.259 mg/kg for red pepper paste. When PCA was performed, it was confirmed that the content could be divided into groups according to the type of traditional soybean fermented foods. The box-and-whisker plot result proved that in the case of soybean paste, the variation in the content of thiamine among the districts was large compared to those of soy sauce and red pepper paste. The results of this study will be used to provide a database for preparing the 10th edition of the Korean Food Composition Table.Key words :

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June 2024
Vol.53 No.6

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